Blossoming Beauty: Enhancing Natural Fibres with Calendula Officinalis L. Flower Dye and Assessing Color Fastness with Microbial Properties

• Autorzy: Mariselvam R. , Ranjitsingh A. J. A. , Mideen Ponani Kaja , Manoharadas Salim , Krishnamoorthy Rajapandiyan , Alshuniaber Mohammad A.

Identyfikatory

DOI

10.2478/ftee-2023-0033

• Języki publikacji: EN

Abstrakty

EN

Mordants are materials used to fix long periods of colour on selected fabrics or fibres. The current research aimed to dye natural fibres like palm leaf (Borassus flabellifer L.), korai grass (Cyperus pangorei L.), banana fibre (Musa accuminata L.), screw fine fibre (Pandanus), sisal fibre (Agave sisalana Perrine), and pineapple fibres (Ananas comosus L.) with Calendula officinalis plant flower dye. The dye was fixed to the selected fibre material with the help of different mordants. The Calendula officinalis flower dye produced different colours, like black, brown, orange, sandal, yellow, etc., on the dyed materials. The different colour formations on the dyed materials are based on the mordents used to fix the dye. The mordants tonify the different colours in the same dyestuff of Calendula officinalis flower dye. Mordant-based dyed natural fibres have good fastness properties against light and water. Calendula officinalis dyes have potential activity against the skin infection-causing organism Pseudomonas aeruginosa.

Słowa kluczowe

EN

Calendula officinalis L.; fastness; fibre; mordant; natural dye

• Wydawca: Sieć Badawcza Łukasiewicz - Łódzki Instytut Technologiczny
• Czasopismo: Fibres & Textiles in Eastern Europe
• Rocznik: 2023
• Tom: Vol. 31, no. 4
• Strony: 30--37
• Opis fizyczny: Bilbiogr. 24 poz., rys., tab.

Twórcy

autor

Mariselvam R.

• Saraswathi Institute of Lifescience, Terkkumadathur, Tenkasi – 627423, Tamil Nadu, India

autor

Ranjitsingh A. J. A.

• AJAR Foundation, Gandhi Nagar, Tirunelveli, Tamil Nadu, India – 627 008

autor

Mideen Ponani Kaja

• School of Chemistry and Chemical Engineering, Central South University, Changsha, Changsha, China 410083

autor

Manoharadas Salim

• Department of Botany and Microbiology, College of Science, King Saud University, P.O.BOX 2454, Riyadh, Saudi Arabia

autor

Krishnamoorthy Rajapandiyan

• Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Kingdom of Saudi Arabia

autor

Alshuniaber Mohammad A.

• Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Kingdom of Saudi Arabia

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